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Toffee macadamia chocolate semifreddo
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulgent chocolate chunk ice cream dessert.
Ingredients:
  • 225g (1 cup) white sugar
  • 80ml (1/3 cup) water
  • 200g unsalted macadamia nuts
  • 4 egg yolks
  • 1 x 600ml thickened cream
  • 30g (1/4 cup) cocoa powder
  • 100g dark chocolate, coarsely chopped
Instructions:
  • Cover the base and sides of an 11 x 21cm loaf pan with plastic wrap, letting it hang over the sides.
  • Prepare a baking tray with non-stick baking paper. Combine white sugar and water in a saucepan over low heat. Stir for 5 minutes until sugar dissolves. Increase to high heat, bring to a boil, and cook without stirring for 5-7 minutes until golden. Reduce heat, add macadamia nuts, and stir for 1-2 minutes until coated. Pour onto tray and let it set for 15 minutes before chopping coarsely.
  • In a heatproof bowl, whisk eggs, egg yolks, and caster sugar with an electric beater for 2 minutes until light and fluffy. Place the bowl over a saucepan of simmering water (without touching the water) and whisk for 6-8 minutes until the mixture thickens and becomes pale. Remove from heat and whisk for an additional 2 minutes until cool.
  • Whip the cream and cocoa powder together using an electric beater until soft peaks form. Carefully mix in the egg mixture, chocolate, and one-third of the macadamia mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for 6 hours until set.
  • Let the semifreddo sit out for 2-3 minutes to soften. Transfer it to a serving platter and sprinkle with the remaining macadamia mixture. To easily break the macadamia toffee, simply place it in a sealed plastic bag and crush with a rolling pin.

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